Lemon Rosemary Shortbread

Preparation

Preheat the oven to 325°F. Line one (or more) baking sheets with parchment paper.

Beat the butter and sugar in a large bowl with the mixer set to medium-high speed, until well mixed. Add the lemon juice, zest, and rosemary and mix on low speed. Then slowly add the flour and salt.

Form the dough into a disk and wrap in plastic wrap. Chill the dough for at least one hour.

On a lightly floured surface, roll out the dough into a 1/4 square and then use a cookie cutter or cut into rounds or squares. Bake for 10-12 minutes, until light brown around edges.